Juicy harissa chicken from the baking sheet with couscous
Cooking poultry on a baking sheet is one of the simplest ways to prepare a delicious dinner. The hot air circulates evenly around the meat, resulting in a wonderfully golden-brown and crispy skin. At the same time, the inside remains wonderfully juicy and tender.
- 4 chicken thighs
- salt and pepper
- 2. Harissa
- 2 tbsp olive oil
- 1 organic lemon
- 1 EL Honig
- some sprigs of thyme
- Pat the chicken thighs dry and cut them in half at the joint to separate the upper and lower leg.
- Rub the meat with a little salt and pepper. Mix together the harissa, olive oil, the juice of half a lemon, and the honey, and brush the mixture over the chicken. Let it marinate, covered, in the refrigerator for 30 minutes.
- Preheat the oven to 180 °C (top/bottom heat).
- Arrange the chicken pieces on a baking sheet lined with parchment paper and scatter some thyme and the remaining sliced lemon over them. Place the baking sheet in the oven.
- Bake the chicken thighs for 45 minutes, or until cooked through. Serve with couscous or rice.
Harissa chicken from the baking sheet: Spicy, sticky, delicious
This fiery spice paste from Tunisia definitely deserves a permanent place in your pantry. It combines fresh chilies with robust garlic and earthy spices like cumin and coriander. In North African cuisine, this aromatic blend often serves as the base for rich sauces or as an intense marinade. For our sheet pan harissa chicken, we take full advantage of this quality, generously coating the chicken pieces. The spices penetrate the meat, imparting a complex heat. The longer the chicken thighs marinate in the mixture, the more intensely the flavors develop during subsequent cooking.
In addition to harissa , we stir in freshly squeezed lemon juice. The citrus fruit not only adds a pleasant freshness but also fulfills an important culinary function. The acidity gently tenderizes the meat, making it especially tender during baking. To balance the fiery heat of the chilies and the tangy acidity of the lemon, we add a spoonful of honey. The sweetness caramelizes slightly under the oven heat, forming a sticky and glossy crust on the skin. While the meat sizzles on the baking sheet, a warm and spicy aroma fills the entire kitchen.
Couscous makes an excellent side dish. The fine durum wheat semolina perfectly absorbs the flavorful roasting juices from the baking sheet and complements the dish beautifully. Preparation is completely stress-free and can be done while the meat is baking. Simply pour boiling water or a light broth over the fine grains and let them soak, covered. After a few minutes, fluff the couscous with a fork to create a light and airy base for the succulent meat. If desired, stir in some fresh herbs like parsley or mint to give the dish an extra touch of freshness.
